The blueberry muffin, in my opinion, is the top of the mountain of muffins for me. It could be because I live Nova Scotia, the world capital of blueberries, but I think it just is the perfect combination for a muffin. These Bakery Style Blueberry Muffins are the perfect treat to whip up when you have guests coming over for a weekend coffee. They are beautifully fluffy with a crispy brown sugar topping, which just screams coffee shop vibes to me.
We love muffins in my house. If you are a follower of my recipes you no doubt have seen one of my recipes come across your feed. Here a couple of my favourites.
Tips for nailing these muffins
- Crank the heat for the first 5 minutes of your cooking. I learned this trick from Sallys Baking Blog, which I am a huge fan of. This blast of heat helps the muffins rise faster and develop a lovely crust on top of the muffin.
- Use room temperature butter. These muffins really deserve butter. You won’t get the same result by using oil. Be sure to cream together your butter and sugar for about 2 minutes.
- Don’t over mix. Once you combine all of the ingredients do not over mix. If you do mix to much you will lose the fluffy cake like texture of these amazing muffins.
Let’s breakdown the ingredients
- All purpose flour
- White sugar
- Brown Sugar
- Butter – Try to use unsalted, but if salted is all you got.. roll with it.
- Baking Soda + Baking Powder
- Eggs – Try to use room temperature eggs to ensure they incorporate into the rest of the ingredients
- Vanilla
- Greek yogurt – This extra fat content is lovely for these muffins.
- Milk – I always use whole milk when baking for the extra fat content
- Blueberries – (Fresh or frozen are fine)
- Cinnamon + Brown Sugar – This brown sugar topping really takes these muffins to the next level for me. It’s a step that can easily be skipped, but I love it!
These muffins are great fresh, and also can keep on the counter for 2 to 3 days. Any longer than that I would suggest placing them in the fridge, or properly packaging them in freezer bags and store in the freezer for up to three months.
Cinnamon Brown Sugar Topping
Adding on the cinnamon brown sugar topping is an optional step but I really love the texture it adds to the muffin. I love how cafes add on sugar on top of their muffins, so when I am looking to impress I will add on a little spoonful of cinnamon and brown sugar right before baking.
Bakery Style Blueberry Muffins
Print RecipeIngredients
Dry ingredients
- 1 3/4 cup Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 1/2 cup butter, room temperature
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup greek yogurt
- 1/4 cup milk
- 1 1/2 cup blueberries
Brown Sugar Topping
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 425F and spray a muffin tin with cooking spray.
- In a large bowl whisk together flour, baking powder, baking soda, and salt.
- Using a hand mixer or a stand mixer affixed with a paddle attachment, cream together the butter, brown sugar, and white sugar. Don't rush this process as you want the sugar and butter to really incorporate well. Next up crack in the eggs one at a time. Make sure the first egg is mixed in before adding the second. Now add in the vanilla, greek yogurt, and milk. Mix until incorporated.
- Now mix the wet and dry ingredients together. The batter with be thick, trust me it is supposed to be! Now fold in the blueberries.
- Scoop the batter into the prepared muffin tins. Once the muffin tins are filled grab a small bowl and mix together brown sugar and cinnamon. Scoop on the brown sugar mixture on top of the muffins. It does melt while cooking so don't be shy.
- Bake muffins for 5 minutes at 425F, and then reduce the heat to 350F and bake for an additional 24-28 minutes. Be sure to poke the muffins with a toothpick prior to removing from the oven. When the tooth pick comes out of the muffin clean they are done!
- Allow the muffins to cool for 5 minutes in the pan and then enjoy with a cup of tea and a buddy!